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Discover the secret behind irresistible desserts with Sanilli Vanilla Extract—your perfect ally for transforming any recipe into a flavorful masterpiece. Brought straight from the heart of the Dominican Republic, we offer you a vanilla with an authentic, rich, and highly concentrated aromatic profile that will delight everyone.

Elevate Your Culinary Creations
with Sanilli Vanilla Extract

• Unmatched Flavor: Available in two convenient sizes 8 oz and 4 oz they are an excellent choice for both home baking and small commercial kitchens.
• Kitchen Versatility: Ounces our extract is perfectly sized for both home baking enthusiasts and the needs of small commercial kitchens. Its yellow-capped design makes dispensing and storage easy, ensuring a hassle-free culinary experience.
• Visual and Taste Perfection: Our formulation ensures your frostings and batters maintain their vibrant color and flawless appearance, all while infusing that irresistible vanilla flavor everyone craves.

Dominican Coconut Flan with Vanilla Extract

For the Caramel:

  • 1 Cup sugar
  • 2 Tbsp water

For the Flan (8 servings):

  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 1 can (12 fl oz / 360 ml) evaporated milk
  • 1 can (13.5 fl oz / 400 ml) coconut milk
  • 4 large eggs
  • ½ cup shredded coconut
  • 1 tbsp vanilla extract
  • 1 pinch of salt

Prepare the Caramel

• Place the sugar and water in a saucepan or skillet.
• Cook over medium heat without stirring, swiveling or tilting the pan gently instead.
• Once the sugar turns into a deep amber color, immediately pour the caramel into the flan mold.
• Swirl the mold around to fully coat the bottom and part of the sides. Set aside to cool.

Prepare the flan mixture.

• Sweetened condensed milk
• Evaporated milk
• Coconut milk
• Eggs
• Shredded coconut
• Vanilla extract
• A pinch of salt

Bake

• Pour the mixture into the caramel-coated mold.
• Place the mold inside a larger baking pan and fill the outer pan with hot water to create a water bath (baño María).
• Bake at 350°F (180°C) for 60 to 70 minutes, or until a knife inserted into the center comes out clean.

Chill

• Remove from the oven and let it cool completely to room temperature.
• Refrigerate for at least 4 hours, preferably overnight.

Serve

• Run a knife gently around the edges of the mold.
• Carefully invert the flan onto a serving plate.
• Garnish with toasted shredded coconut or lime zest if desired. Serve cold.

For Extra Flavor

• Add lime or orange zest for a bright, citrusy aroma.
• Substitute ¼ cup of the evaporated milk with Dominican rum for a more traditional adult version.
• Dust with a pinch of ground cinnamon before serving.
• Top with toasted coconut to add a delightful crunchy texture.

Culinary Tip

Use a high-quality vanilla extract and blend it with the liquid ingredients to ensure it distributes evenly. Its aroma perfectly complements the coconut and caramel, providing that signature flavor profile that distinguishes this traditional Dominican Coconut Flan.

dominican rice pudding

Recipe Overview

• Yield: 6 servings
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes

Ingredients

• 1 cup short-grain white rice
• 4 cups whole milk
• 1 cup evaporated milk
• 1 cup sweetened condensed milk
• ½ cup sugar (adjust to taste)
• 1 tsp vanilla extract 1 cinnamon stick
• 3 whole cloves
• 1 strip of lime peel (optional)
• 1 pinch of salt
• ¼ cup raisins (optional)
• Ground cinnamon for garnish
• Cinnamon sticks for garnish (optional)

 

Cook the Rice

• Rinse the rice thoroughly and drain it.
• In a large pot, combine the rinsed rice, whole milk, cinnamon stick, whole cloves, lime peel, and a pinch of salt.
• Cook over medium heat, stirring occasionally, for 25 to 30 minutes until the rice is tender.

Incorporate the Milks

• Stir in the evaporated milk.
• Add the sweetened condensed milk and sugar.
• Reduce the heat to low and cook for 10 to 15 minutes, stirring constantly to prevent the mixture from sticking to the bottom.

Add the Vanilla Extract

• Remove the cinnamon stick, whole cloves, and lime peel from the pot.
• Stir in the vanilla extract.
• Add the raisins if you are using them.
• Cook for an additional 2 minutes to let all the flavors blend beautifully.

Cool and Chill

• Remove the pot from the heat.
• Let it rest for a few minutes.
• Serve it warm, or refrigerate for 2 hours to enjoy it cold and with an even creamier texture.

Cool and Chill

• Dust the top with ground cinnamon. • Garnish with a cinnamon stick. • Pair with lime zest or shredded coconut if you want to add a special tropical flair.

For an Extra Authentic Flavor

• Make sure to use high-quality pure vanilla extract. • Stir in one tablespoon of butter right at the end of cooking for a glossy, extra-velvety texture. • If you prefer a much thicker rice pudding, simply let it simmer for a few extra minutes while stirring continuously.

Culinary Tip

Vanilla extract should always be added at the very end of cooking, once the rice is completely tender and done. This prevents the heat from evaporating its delicate compounds, allowing it to preserve its natural aroma and impart that sweet, perfectly balanced flavor profile that defines this classic Dominican dessert.

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Dominican Stewed Chicken.

(Creole Seasoning) Stewed chicken is the daily lunch in any Dominican home. The characteristic touch that sets the Dominican stew apart from others in the region is the dominance of dried oregano rubbed in the hands right before cooking.

Ingredientes clave:

• 2 a 3 libras de pollo cortado en trozos.
• 1 ½ cucharadas de orégano dominicano seco.
• 1 cebolla morada y 1 pimiento verde (o pimiento cubanela), picados.
• 4 dientes de ajo, picados. Jugo de 1 lima o naranja amarga.
• 2 cucharadas de pasta de tomate. 1 cucharadita de azúcar y cilantro fresco.

Preparation:

Wash the chicken with the lime juice.
Season it by combining the garlic, salt, pepper, and most importantly, take the dried oregano in the palm of your hands and rub it over the chicken to crush it finely and activate its essential oils.
In a caldero (pot), add a splash of oil and the teaspoon of sugar. Let it caramelize until it turns a dark golden color (without letting it burn black). Add the chicken pieces.
 
vainilla

Dominican Vanilla Sponge Cake (Bizcocho Dominicano)

is a traditional dessert known for its soft, fluffy, and moist texture, infused with a delicate vanilla aroma. It is one of the most popular sweet treats for family gatherings, birthdays, and special occasions.

Ingredients
• Wheat flour
• Butter
• Sugar
• Eggs
• Milk
• Vanilla extract
• Baking powder
• Salt

Step-by-Step Instructions
• Pre-heat the oven to 350°F (175°C).
• Beat the butter and sugar together until the mixture is light and creamy.
• Add the eggs one by one, then stir in the vanilla extract.
• Fold in the flour, baking powder, and salt, alternating with the milk.
• Pour the batter into a previously greased cake pan.
• Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
• Let it cool completely before removing from the pan and serving.

Dominican Mangú with Cassava Bread, Fried Cheese, and Eggs

Ingredients
• 4 green plantains
• 1 large cassava bread (casabe)
• 2 tbsp butter
• ½ cup milk or hot water
• 1 red onion, sliced
• 2 tbsp oil
• Salt to taste
• 200 g frying cheese
• 4 eggs
• Avocado (optional, for serving)

Step-by-Step Instructions• Peel the green plantains and cut them into medium-sized chunks.
• Boil them in water with salt for 20 to 25 minutes, until they are completely tender.
• Drain the plantains and reserve a small amount of the starchy cooking water.
• Mash the plantains while they are still hot, gradually adding the butter and milk (or reserved cooking water) until you achieve a creamy purée.
• In a skillet, heat the oil and sauté the red onion until it is translucent and slightly golden.
• Fry the cheese until it forms a golden crust on the outside and stays soft on the inside.
• Cook the eggs to your preference (fried, scrambled, or boiled).
• Serve a generous portion of mangú, top it with the sautéed onions, and pair it with the fried cheese, eggs, and the cassava bread broken into pieces. If desired, add a few avocado slices to complete the dish.

Natural Flavor.
Garlic Flavor.

Dominican Mangú with Cassava Bread, Fried Cheese, and Eggs

Ingredients

• 4 green plantains
• 1 large cassava bread (casabe)
• 2 tbsp butter
• ½ cup milk or hot water
• 1 red onion, sliced
• 2 tbsp oil
• Salt to taste
• 200 g frying cheese
• 4 eggs
• Avocado (optional, for serving)

Step-by-Step Instructions

• Peel the green plantains and cut them into medium-sized chunks.
• Boil them in water with salt for 20 to 25 minutes, until they are completely tender.
• Drain the plantains and reserve a small amount of the starchy cooking water.
• Mash the plantains while they are still hot, gradually adding the butter and milk (or reserved cooking water) until you achieve a creamy purée.
• In a skillet, heat the oil and sauté the red onion until it is translucent and slightly golden.
• Fry the cheese until it forms a golden crust on the outside and stays soft on the inside.
• Cook the eggs to your preference (fried, scrambled, or boiled).
• Serve a generous portion of mangú, top it with the sautéed onions, and pair it with the fried cheese, eggs, and the cassava bread broken into pieces. If desired, add a few avocado slices to complete the dish.

Natural Flavor.
Garlic Flavor.

Dominican Stewed Chicken

(Creole Seasoning) Stewed chicken is the daily lunch in any Dominican home. The characteristic touch that sets the Dominican stew apart from others in the region is the dominance of dried oregano rubbed in the hands right before cooking.

Ingredientes clave:

• 2 a 3 libras de pollo cortado en trozos.
• 1 ½ cucharadas de orégano dominicano seco.
• 1 cebolla morada y 1 pimiento verde (o pimiento cubanela), picados.
• 4 dientes de ajo, picados. Jugo de 1 lima o naranja amarga.
• 2 cucharadas de pasta de tomate. 1 cucharadita de azúcar y cilantro fresco.

Preparation:

Wash the chicken with the lime juice.
Season it by combining the garlic, salt, pepper, and most importantly, take the dried oregano in the palm of your hands and rub it over the chicken to crush it finely and activate its essential oils.
In a caldero (pot), add a splash of oil and the teaspoon of sugar. Let it caramelize until it turns a dark golden color (without letting it burn black). Add the chicken pieces.
 

Dominican Stewed Chicken

(Creole Seasoning) Stewed chicken is the daily lunch in any Dominican home. The characteristic touch that sets the Dominican stew apart from others in the region is the dominance of dried oregano rubbed in the hands right before cooking.

Ingredientes clave:

• 2 a 3 libras de pollo cortado en trozos.
• 1 ½ cucharadas de orégano dominicano seco.
• 1 cebolla morada y 1 pimiento verde (o pimiento cubanela), picados.
• 4 dientes de ajo, picados. Jugo de 1 lima o naranja amarga.
• 2 cucharadas de pasta de tomate. 1 cucharadita de azúcar y cilantro fresco.

Preparation:

Wash the chicken with the lime juice.
Season it by combining the garlic, salt, pepper, and most importantly, take the dried oregano in the palm of your hands and rub it over the chicken to crush it finely and activate its essential oils.
In a caldero (pot), add a splash of oil and the teaspoon of sugar. Let it caramelize until it turns a dark golden color (without letting it burn black). Add the chicken pieces.
 

Dominican Vanilla Sponge Cake (Bizcocho Dominicano)

is a traditional dessert known for its soft, fluffy, and moist texture, infused with a delicate vanilla aroma. It is one of the most popular sweet treats for family gatherings, birthdays, and special occasions.

Ingredients
• Wheat flour
• Butter
• Sugar
• Eggs
• Milk
• Vanilla extract
• Baking powder
• Salt

Step-by-Step Instructions
• Pre-heat the oven to 350°F (175°C).
• Beat the butter and sugar together until the mixture is light and creamy.
• Add the eggs one by one, then stir in the vanilla extract.
• Fold in the flour, baking powder, and salt, alternating with the milk.
• Pour the batter into a previously greased cake pan.
• Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
• Let it cool completely before removing from the pan and serving.

Dominican Vanilla Sponge Cake (Bizcocho Dominicano)

is a traditional dessert known for its soft, fluffy, and moist texture, infused with a delicate vanilla aroma. It is one of the most popular sweet treats for family gatherings, birthdays, and special occasions.

Ingredients
• Wheat flour
• Butter
• Sugar
• Eggs
• Milk
• Vanilla extract
• Baking powder
• Salt

Step-by-Step Instructions
• Pre-heat the oven to 350°F (175°C).
• Beat the butter and sugar together until the mixture is light and creamy.
• Add the eggs one by one, then stir in the vanilla extract.
• Fold in the flour, baking powder, and salt, alternating with the milk.
• Pour the batter into a previously greased cake pan.
• Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
• Let it cool completely before removing from the pan and serving.

Dominican Mangú with Cassava Bread, Fried Cheese, and Eggs

Ingredients
• 4 green plantains
• 1 large cassava bread (casabe)
• 2 tbsp butter
• ½ cup milk or hot water
• 1 red onion, sliced
• 2 tbsp oil
• Salt to taste
• 200 g frying cheese
• 4 eggs
• Avocado (optional, for serving)

Step-by-Step Instructions

• Peel the green plantains and cut them into medium-sized chunks.
• Boil them in water with salt for 20 to 25 minutes, until they are completely tender.
• Drain the plantains and reserve a small amount of the starchy cooking water.
• Mash the plantains while they are still hot, gradually adding the butter and milk (or reserved cooking water) until you achieve a creamy purée.
• In a skillet, heat the oil and sauté the red onion until it is translucent and slightly golden.
• Fry the cheese until it forms a golden crust on the outside and stays soft on the inside.
• Cook the eggs to your preference (fried, scrambled, or boiled).
• Serve a generous portion of mangú, top it with the sautéed onions, and pair it with the fried cheese, eggs, and the cassava bread broken into pieces. If desired, add a few avocado slices to complete the dish.

Natural Flavor.
Garlic Flavor.